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Italian-Style Braised Rabbit


English gastronomy has a lot to be grateful to the Italians for. In the early fifties, the post-war influx of Italian immigrants into the country very quickly changed our tastes. Throughout  the country their ice-cream parlours and  restaurants began to pop-up.  Achille Gaggia’s invention - the Espresso machine - saw the opening of the first coffee bars in London and  revolutionized our future taste in the brew.  Ten years later in St Albans Europe’s  largest pasta factory went into production and to date there are more Trattorias than fish and chip shops in the UK.

The Italian kitchen is diverse and their dishes and their preparation differ depending in which region of the country you are in. I particularly enjoy the cuisine of Tuscano and Umbrian, with heir hearty and simple ways of preparing  wild boar and game and, this week I would recommend you try the following one for Italian-Style Braised Rabbit Recipe

If they don't already carry them, most butchers can order you a whole rabbit. They will also cut it into serving size pieces for you, which will turn this braised rabbit recipe into a very easy to make dish. Braising is a great way to prepare a rabbit recipe since it helps keep the meat moist and flavorful.

Makes 4 Portions

Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes

Ingredients:
• 1 rabbit (about 2 1/2 pound), dressed, cut into serving size pieces
• salt and fresh ground black pepper as needed
• 1/4 cup olive oil
• 1 onion, diced
• 2 celery rib, diced
• 4 cloves garlic, chopped
• 1 tbsp balsamic vinegar
• 1/2 cup white wine
• 1 cup chopped tomato
• 2 cup stock or broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 cup chopped fresh parsley

Preparation:
Season rabbit pieces generously with salt and fresh ground black pepper. In a large Dutch oven (or other heavy pot), heat the olive oil over medium-high flame. When the oil is hot, brown the rabbit well on all sides (in batches, if necessary). Reserve browned rabbit, and add the onions, celery, garlic, and 1 tsp salt. Reduce the heat to medium, and sauté for 2-3 minutes.

Add the wine and vinegar, and stir to scrape any browned bits from the bottom. Boil wine mixture for 2 minutes; then add the tomato, chicken broth, rosemary, thyme, and oregano. Add the rabbit back in, and stir to combine. Turn off the heat, cover tightly, and place the rabbit into a preheated 350 degree F. oven for 1 to 1 1/2 hours, or until the rabbit is fork tender. Remove and stir in the fresh parsley. Taste the broth for salt and pepper, and adjust. Allow to rest covered for 20 minutes before serving.

Serve the rabbit topped with the remaining braising liquid and vegetables.

 

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